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以宁夏玉泉营农场直立独龙蔓整形方式下酿酒葡萄梅鹿辄、赤霞珠和霞多丽为试验材料,研究不同高度结果部位对葡萄酒香气物质成分及含量的影响。结果表明,梅鹿辄、赤霞珠、霞多丽三个供试品种不同结果部位葡萄酒中香气物质总量均表现为上层结果区>中层结果区>下层结果区,其中主要香气物质酯类和醇类的相对含量占比均为上层结果区>中层结果区>下层结果区。通过对香气成分进行主成分分析,初步确定了各品种不同高度结果部位葡萄酒特征性香气成分。建议改变宁夏产区整形方式,使结果部位保持在同一高度,以获得香气物质含量一致的优质葡萄酒。 相似文献
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主成分分析法研究酚类物质对葡萄酒品质的影响 总被引:1,自引:0,他引:1
利用主成分分析法研究了葡萄酒中酚类物质对葡萄酒品质的影响.结果表明,几茶素、没食子酸、绿原酸和芦丁对葡萄酒品质影响最大.儿茶素、没食子酸的影响是正面的,芦丁和绿原酸的影响是负面的. 相似文献
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花生蔓不同部位黄酮含量的研究 总被引:2,自引:0,他引:2
花生蔓中含有丰富的黄酮类化合物,采用分光光度法,以芦丁为标准品,测定花生蔓中不同部位总黄酮含量.通过L9(34)正交试验设计,考察了提取条件与黄酮提取量的关系.结果表明,花生蔓中黄酮类物质的最佳提取工艺为:乙醇浓度60%,提取温度65℃,料液比1g∶40ml,超声时间20min. 相似文献
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研究用香草醛-盐酸法测定花生衣中原花青素含量以及用紫外法测定多酚物质含量的方法。对香草醛-盐酸法测定花生衣中原花青素含量的方法进行因素研究,在25℃以下温度的"6 mL5%香草醛-乙醇溶液+3 mL浓盐酸"体系中加入0.5 mL反应液,以499 nm为测定波长,以吸光值相对稳定时间为显色时间,测得白、红两种花生衣中原花青素含量差异不大,同时以紫外法测得两种花生衣多酚物质含量也差异不大。试验比较了几种花生衣中原花青素含量与多酚物质含量,结果表明花生衣中多酚物质主要成分是原花青素类物质。 相似文献
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研究不同红葡萄酒中不同聚合度的酚类物质与蛋白质相互作用的差异性,找出影响涩感的关键成分,为葡萄酒酿造工艺的改良及葡萄品种的选育提供理论依据。以不同品种的红葡萄酒为材料,利用C18固相萃取柱将葡萄酒的酚类物质分离为单体酚、低聚物、高聚物三部分,测定其总酚、总黄烷醇含量,采用SDS-PAGE及荧光光谱法研究不同酚类物质与蛋白质的相互作用。测得红葡萄酒的总酚和总黄烷醇含量存在显著差异,红葡萄酒中不同组分的总酚和总黄烷醇含量表现为:单体酚低聚物高聚物。SDS-PAGE及荧光光谱实验的结果显示高聚物对蛋白质的影响较强,单体酚与低聚物则因酒而异。葡萄酒中不同聚合度的成分对涩感的影响不同。因此,在葡萄品种选择和葡萄酒酿造工艺改良的过程中可以根据目标而进行酚类物质的控制,特别是高聚物的调控。 相似文献
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Miaomiao Liu Kun Yang Yiman Qi Jie Zhang Mingtao Fan Xinyuan Wei 《Journal of the Institute of Brewing》2018,124(3):269-275
Persimmon wine may offer nutritional and medicinal value as it contains compounds that may be beneficial to health. Product quality is impacted by fermentation and this study investigated the influence of different fermentation temperatures on the phenolic content, aroma profile and antioxidant activity of persimmon wine. Low ethanol concentration and high residual sugar content were found in wine fermented at low temperature (15°C) leading to sluggish fermentation. The majority of phenolic compounds determined by spectrophotometric and HPLC methods increased as temperature increased from 15 to 25°C, and then decreased at 30°C. However, total tannins, total flavonids and antioxidant activity, including reducing power and radical scavenging with DPPH, hydroxyl and ABTS, were enhanced by elevated temperature. For wine aroma, GC–MS demonstrated increased isoamyl alcohol, phenylethyl alcohol, acetic acid 2‐phenylethyl ester, decanoic acid ethylester and 1‐butanol‐3‐methyl‐acetate. These results provided some basic insights for the quality control and commercial development of persimmon wine. © 2018 The Institute of Brewing & Distilling 相似文献
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C.M. LUND L. NICOLAU R.C. GARDNER P.A. KILMARTIN 《Australian Journal of Grape and Wine Research》2009,15(1):18-26
Background and Aims: Sensory wine research has mainly focused on the role of volatile compounds and their contribution to the aroma profile. Wines also contain polyphenolic compounds, which are not volatile. This research begins to investigate the interactions of volatile and non-volatile wine compounds and the consequential effects on sensory perception of aroma.
Methods and Results: Trained panellists of this study measured the perception of four aroma compounds (isobutyl methoxypyrazine, 3-mercaptohexanol, 3-mercaptohexanol acetate and ethyl decanoate) in wine. Panellists assessed the four compounds in combinations with three polyphenols (catechin, caffeic acid and quercetin) commonly found in white wine. The perception of isobutyl methoxypyrazine, 3-mercaptohexanol and ethyl decanoate was largely suppressed by the added polyphenols, while the perception of 3-mercaptohexanol was accentuated with the addition of caffeic acid. Of the three polyphenols, only catechin had a slight effect of accentuating the mercaptohexanol acetate perception.
Conclusions: Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating or showing little effect on the perception of the aroma compounds.
Significance of the Study: Understanding these interactions can assist winemakers in managing polyphenol levels to optimize selected volatile compounds to achieve desirable aroma profiles. 相似文献
Methods and Results: Trained panellists of this study measured the perception of four aroma compounds (isobutyl methoxypyrazine, 3-mercaptohexanol, 3-mercaptohexanol acetate and ethyl decanoate) in wine. Panellists assessed the four compounds in combinations with three polyphenols (catechin, caffeic acid and quercetin) commonly found in white wine. The perception of isobutyl methoxypyrazine, 3-mercaptohexanol and ethyl decanoate was largely suppressed by the added polyphenols, while the perception of 3-mercaptohexanol was accentuated with the addition of caffeic acid. Of the three polyphenols, only catechin had a slight effect of accentuating the mercaptohexanol acetate perception.
Conclusions: Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating or showing little effect on the perception of the aroma compounds.
Significance of the Study: Understanding these interactions can assist winemakers in managing polyphenol levels to optimize selected volatile compounds to achieve desirable aroma profiles. 相似文献
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ABSTRACT: Utilization of phenolic acids, including gallic acid, coumaric acid, caffic acid, cinnamic acid, and ferulic acid, for methanol reduction in wine was investigated. Enzyme activities of pectinesterase and pectin lyase decreased significantly when 0.1 mg/L of gallic acid, coumaric acid, caffic acid, cinnamic acid, or ferulic acid was added. However, no inhibition on polygalacturonase activity was observed when 0.5 mg/L of phenolic acid was added. Methanol content in commercial pectic enzyme (CPE) group increased from 11.53 ± 1.34 to 56.67 ± 3.75 ppm in the final products. Adding gallic acid or coumaric acid with CPE inhibited the increase of methanol production. In addition, when 0.2 mg/L of phenolic acid (gallic acid or coumaric acid) was added, the amount of total phenolic acid released from CPE + gallic acid or CPE + coumaric acid groups became higher than CPE group by approximately 466 and 539 mg/L, respectively. In conclusion, the values of lightness, red content, yellow content, total pigment, and total phenolic acid increased in the presence of gallic acid or coumaric acid with CPE, suggesting that adding gallic acid or coumaric acid into winemaking process is a potential method for reducing methanol content, improving wine quality, as well as increasing healthy compounds in wine production. 相似文献
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应用超声波处理红葡萄酒,探讨超声因素(超声频率,超声功率,超声处理温度,超声时间)对红葡萄酒中总酚、总黄酮含量及自由基清除活性的影响。结果表明超声处理会使红葡萄酒总酚含量、总黄酮含量与自由基清除活性显著降低(p<0.05)。超声处理红葡萄酒后,其抗氧化活性与其总酚含量呈高度正相关,回归方程为y=0.0270x+38.806(R2=0.9007,p<0.01);其抗氧化活性与其总黄酮含量亦存在一定线性关系,回归方程为y=0.0592x+37.357(R2=0.4970,p<0.05)。在本文实验条件下根据实验结果可以推知,超声处理后红葡萄酒自由基清除活性的降低,部分是由于总酚含量和总黄酮含量降低所引起的。 相似文献
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冯韶辉 《中外葡萄与葡萄酒》2012,(3):22-24
选取蛇龙珠葡萄为研究对象,对葡萄初始含糖量与蛇龙珠葡萄酒品质的关系进行研究.结果表明,随着初始含糖量的增加,葡萄酒中的总酚含量呈上升趋势,这有利于增加红葡萄酒的色泽及感官质量.初始含糖量增加,多数醇类和酯类成分的检出量也有所增加,主要包括2-甲基-1-丙醇、3-甲基-1-丁醇、2-甲基-1-丁醇、2,3-丁二醇、乙酸乙酯和丁二酸单乙酯.上述醇类和酯类均具有各自独特的感官特征,其含量的适量增加有利于提升葡萄酒的口感质量.葡萄原料糖分含量高时,葡萄酒口感圆润、醇厚,酒体丰满,结构感也比较强.综上所述,葡萄初始含糖量对葡萄酒品质具有极其重要的影响.酿造优质蛇龙珠干红葡萄酒时,应选择初始含糖量高的葡萄原料. 相似文献
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Effect of storage on the phenolic content,volatile composition and colour of white wines from the varieties Zalema and Colombard 总被引:2,自引:0,他引:2
Dolores Hernanz Valeria Gallo Ángeles F. Recamales Antonio J. Meléndez-Martínez M. Lourdes González-Miret Francisco J. Heredia 《Food chemistry》2009
Different quality attributes and chemical components of wines change during storage as a function of a series of factors. Thus, in young white wines, changes in phenolics, that lead to modifications of their colour as a result of oxidation processes, are well-known. These reactions can also alter their volatile profile giving rise to the appearance of new aromas, which in some cases are undesirable. In this study we have carried out a thorough evaluation of the changes in the colour, volatiles and phenolics of Zalema and Colombard wines during 1 year of storage under different conditions of temperature and position. The phenolics and colour were more affected than was the volatiles profile and wines kept in the cold could be clearly distinguished from the others, whilst the position of the bottles onlt slightly affected the wines during storage. Results showed that the blending of Zalema wines with Colombard wines may be an appropriate means of enhancing the acidity of the former without dramatically affecting its character. 相似文献
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Hudec J Mazur R Trebichalský P Lacko-Bartošová M Lošák T Musilová J Chlebo P Kováčik P 《Journal of the science of food and agriculture》2011,91(11):2045-2052
BACKGROUND: The quality of berries and red wines is influenced by the cultivar. The aim of this study was to determine the effect of a polyamine biosynthesis (PA) inhibitor on some red grapevine cultivars with a genetically lower quality of grapes and wines. O‐Phosphoethanolamine was used as a PA inhibitor because of its positive effect on the quality of some small berries. RESULTS: The PA inhibitor at a foliar dose treatment of 7.0 g ha−1 significantly increased the peroxidation inhibition of berries (1.16‐ to 1.56‐fold), the color density (from 1.66% to 69.14%) and the sensory quality of the wines with a lower genetically programmed color quality (André, Saint Laurent and Zweigeltrebe), but not the higher‐quality Alibernet variety. The PA inhibitor predominantly decreased the total phenolic and anthocyanin contents (from 37.0% to 27.5%), and it significantly decreased the contents of free polyamines in all varieties—very dramatically in Saint Laurent grapes (17.16‐ to 1.58‐fold). CONCLUSIONS: Foliar treatment of red grapevine varieties of a low quality, using O‐phosphoethanolamine, can help produce higher‐quality wines. Copyright © 2011 Society of Chemical Industry 相似文献
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Havva Nilgun Budak Zeynep B. Guzel‐Seydim 《Journal of the science of food and agriculture》2010,90(12):2021-2026
BACKGROUND: The presence of phenolics in fruit, red wine and vinegar has positive health effects due to their significant antioxidant activity. The aim of the study was to determine the effects of two different vinegar production methods on antioxidant activity and phenolic level of vinegars derived from Ulugbey Karasi grapes. Traditional surface and industrial submerge methods were used to make vinegar. Samples were taken from fresh red grape juice, maceration, wine, traditional vinegar and industrial vinegar. RESULTS: Total phenolic content of traditional and industrial vinegar samples were 2690 mg L?1 and 2461 mg L?1 GAE, respectively. ORAC values of traditional and industrial vinegar samples were 10.50 µmol mL?1and 8.84 µmol mL?1 TE, respectively. Antioxidant activity values of traditional and industrial vinegars were 13.50 mmol L?1 and 10.37 mmol L?1 TEAC, respectively. Gallic acid, catechin, epicatechin, chlorogenic acid, caffeic acid, syringic acid, p‐coumaric acid and ferulic acid were detected in grape juice, wine and vinegar samples. The content of catechin in industrial vinegar (27.50 mg L?1) was significantly higher than that of in traditional vinegar (13.76 mg L?1) (P < 0.05). Traditional vinegar had higher amounts of chlorogenic and syringic acids than the industrial vinegar (P > 0.05). CONCLUSION: Results of this study showed that different production methods affected the functional constituents of wine vinegars. Copyright © 2010 Society of Chemical Industry 相似文献
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以晋中南地区梅鹿辄葡萄为试材,探究延迟采收对葡萄酒基本理化指标、酚类物质、花色苷组分和非花色苷酚类物质的影响,以期为改善当地梅鹿辄葡萄酒品质提供理论依据。结果表明,延迟14 d后采收,梅鹿辄葡萄酒中的总花色素、总酚和各花色苷组分含量均有显著提高(P<0.05);延迟7 d后采收,可显著提高葡萄酒中的黄烷醇含量(P<0.05);但延迟采收对葡萄酒中的单宁含量有较显著的降低作用(P<0.05)。因此,延迟14 d采收有利于提高葡萄酒酚类物质的含量,改善葡萄酒的质量。 相似文献